Fried Eggplant Salad Recipe - Cooking Index
Fried Eggplant Salad Recipe - Cooking Index
| 1/2 cup | 31g / 1.1oz | Flour |
| 2 tablespoons | 30ml | Vegetable Dust - see * Note |
| 1 | Egg | |
| 1/2 cup | 118ml | Milk |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 1 cup | 198g / 7oz | Eggplant - peeled, seeded, (large) |
| Sliced, cut into 1/2" thick sticks | ||
| 1/2 cup | 118ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 8 cups | 1896ml | Assorted baby greens |
| 1 | Southwestern Sweet Corn Dressing - see * Note | |
| 3 oz | 85g | Grated Parmigiano-Reggiano cheese |
| 1 tablespoon | 15ml | Chopped parsley |
* Note: See the "Emeril's Essence Information" and "Southwestern Sweet Corn Dressing" recipes which are included in this collection.
Combine the flour with 1 tablespoon Vegetable Dust in a bowl. Beat the egg with the milk in another bowl. Combine the cornmeal with the remaining 1 tablespoon Vegetable Dust. Dredge the eggplant sticks in the seasoned flour. Dip the sticks in the egg wash, letting the excess drip off. Dredge the sticks in the cornmeal, coating each side completely. Heat the oil in a large saute pan. Fry the eggplant for 5 minutes, stirring occasionally, until golden brown. Remove from the oil and drain on a paper-lined plate. Season the eggplant with Vegetable Dust.
In a mixing bowl, toss the greens with the Southwestern Sweet Corn Dressing. Mound the greens in the center of the platter. Arrange the eggplant around the greens. Sprinkle the greens with the cheese. Garnish with Vegetable Dust and parsley.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2457 broadcast 09-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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